vegetariandairy-freenut-free
Nut Chowder Soup
From Vegetarian Cook Book, 1904
Serves 6
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- Nuttolene or protose, 1/4 pound
- Eggs, hard-boiled, 3
- Onions, browned, 3
- Sage, 1 teaspoon
- Thyme, 1 teaspoon
- Bay leaves, 2
- Salt, 1 tablespoon
- add to boiling strained tomatoes, four cups
- add boiling water, one cup
- thicken with flour, one tablespoon
Method
Chop all ingredients finely, add to boiling strained tomatoes and boiling water; thicken with flour, reheat and serve.
Nutrition per serving
147Calories
7 gProtein
22 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 4. The excerpt below is the record exactly as published.
NUT CHOWDER SOUP Nuttolene or protose, 14 pound. Eggs, hard-boiled, 3. Onions, browned, 3. Sage, 1 teaspoon. Thyme, 1 teaspoon. Bay leaves, 2. Salt, 1 tablespoon. Chop all together till fine, then add to boiling strained tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoon
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